Thai Peanut Chicken Skewers Recipe

ingredients

for the chicken

• 1 pound chicken tenders, put on wooden skewers
• Salt, pepper and soy sauce, to taste
• Oil for grilling
• Cilantro for garnish, optional

for the sauce

• 1/2 cup creamy peanut butter, I used all natural
• 1/4 inch piece fresh ginger, minced
• 1/2 tablespoon brown sugar
• 1 garlic clove, minced
• 1 tablespoon lime juice
• 1/2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 cup coconut milk OR water, or a mix of both
• fresh chili, cayenne pepper or chili sauce, to taste (optional)

instructions

• Season the chicken with salt and pepper. Heat a grilling pan over medium high heat. Add some oil and grill the chicken skewers until done, about 7-8 minutes. Drizzle with soy sauce and grill for another minute.
• While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the sauce seems too thick.
• Serve the hot chicken skewers with the peanut sauce.

Recipe source: savorynothings

Asian Chicken Pasta Salad Recipe

Ingredients

Salad ingredients:

• 1 box bow tie pasta
• 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
• 1/4 cup green onions sliced & diced into oblivion
• 1/2 pack sliced almonds toasted
• 1 bag baby spinach stems removed
• 1 small bag pea pods
• 1 small can mandarin oranges drained

For the Salad Dressing (Double this for the marinade)

• 1/3 cup red wine vinegar
• 1/3 cup vegetable oil *or sesame oil is great here too
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 1/4 cup sesame seeds toasted
• 1/2 teaspoon salt and pepper

Instructions

1. Toast the sesame seeds in a dry pan, remove from heat and separate into two bowls for the dressings.
2. Shred the chicken breast meat from a rotisserie chicken.
3. Mix up the two separate batches of the dressing to be used as a marinade and later as a salad dressing.
4. Cook the pasta until al dente (do not over cook the pasta), remove the pasta from the water.
5. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled. Optional: If you'd like, you can move the chicken and pasta to a ziplock gallon sized bag to chill in the fridge for a more even marinade.
6. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
7. Toast the sliced almonds in a dry pan, remove from pan.
8. In a large bowl add the marinaded pasta and chicken and all the other salad ingredients.
9. Toss with the salad dressing and serve.

Recipe source: nobiggie

THAI CHICKEN PASTA SKILLET RECIPE

Ingredients

• 6 ounces uncooked whole wheat spaghetti
• 2 teaspoons canola oil
• 1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
• 2 cups julienned carrots (about 8 ounces)
• 2 cups shredded cooked chicken
• 1 cup Thai peanut sauce
• 1 medium cucumber, halved lengthwise, seeded and sliced diagonally
• Chopped fresh cilantro, optional

Directions

1. Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine.
3. Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Recipe source: tasteofhome

Teriyaki Pineapple Drumsticks

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon minced chives
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt
• 24 chicken drumsticks
• 1/2 cup canola oil
• 1 can (8 ounces) crushed pineapple
• 1/2 cup water
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup yellow mustard
• 4 teaspoons cornstarch
• 2 tablespoons cold water

Directions

1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
2. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, about 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks.

Recipe source: tasteofhome

Chicken Mole

Ingredients

• 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
• 1 teaspoon salt

MOLE SAUCE:

• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 2 dried ancho chilies, stems and seeds removed
• 1/2 cup sliced almonds, toasted
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons olive oil
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves, peeled and halved
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro leaves, optional

Directions

1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Recipe source: tasteofhome

Asian Chicken Thighs

Ingredients

• 5 teaspoons olive oil
• 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
• 1/3 cup water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• Sliced green onions
• Hot cooked rice, optional

Directions

1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Recipe source: tasteofhome

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Ingredients
2 tablespoons of grape seed oil
1 lb. of chicken tenders, diced
2 tablespoons of grape seed oil
2 zucchini, inspiralized
1 large carrot, inspiralized
1 red pepper, julienned
1/3 cup of bean sprouts
1/4 cup of fresh cilantro, diced
1/4 cup of green onions, diced
sesame seeds (for garnish)
Spicy Peanut Sauce:
1 garlic clove, minced
4 tablespoons of peanut butter
juice of 1 lime
3 tablespoons of coconut aminos (or tamari sauce)
2 tablespoons of fresh cilantro, diced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes


Instructions

1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
5. Serve and garnish with sesame seeds.

Notes
If you use tamari sauce, use 2 tablespoons instead of 3.


Source : joyfulhealthyeats

Coconut Curry Chicken Easy Recipe

Prep Time : 20 mins
Cook Time : 50 mins
Total Time : 1 hr 10 mins

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

Course: Main Course
Servings: 6 servings
Calories: 412 kcal


Ingredients

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
• 3 tablespoons sugar

Instructions

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
7. Serve immediately, over rice. Enjoy!

Source : salu-salo

Slow-Cooker Malaysian Chicken

Ingredients

• 1 cup coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon fish sauce
• 2 teaspoons curry powder
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 medium sweet potatoes, peeled and cut into 1/2-inch thick slices
• 2 pounds boneless skinless chicken thighs
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

1. In a bowl, whisk together the first nine ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours.
2. Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.

Recipe source: tasteofhome

Asian Chicken Lettuce Wraps Easy Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 306 kcal
Author Laura

Ingredients

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can water chestnuts drained and minced

For the Sauce:

• 3 TBS soy sauce
• 3 TBS hoisin sauce
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce Trader Joe’s!
• ½ tsp garlic powder
• ¼ tsp powdered ginger

To serve

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Instructions

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
3. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

Source : joyfoodsunshine

15 Minute Easy Teriyaki Chicken Recipe

INGREDIENTS
1 1/2 lb chicken breasts (boneless, skinless) cubed
Teriyaki Sauce
1/4 cup honey
1/4 cup soy sauce
2 tbsp vinegar apple cider or rice vinegar
1/2 tsp ginger powder or minced fresh
2 cloves garlic minced
1 tbsp cornstarch
salt and pepper to taste
Optional serving ideas
1 tsp sesame seeds
1/2 green onion minced
steamed rice
green vegetable broccoli or other


INSTRUCTIONS

1. Start cooking rice and vegetables if applicable.
2. In a small bowl, whisk together honey, soy sauce, ginger powder, garlic, vinegar and cornstarch.
3. Place a large skillet on medium-high heat. Add 1-2 tsp oil and cubed chicken.
4. Fry 2-3 minutes per side until nicely browned. If not browning, increase heat and continue for another minute.
5. Add sauce mixture to chicken and stir continuously until it thickens to coat the chicken.
6. Remove from heat. Serve in bowls with rice and vegetable, and garnish with optional sesame seeds and green onion. Enjoy!

RECIPE TIPS
- For the chicken to brown properly, there should be a bit of space between the pieces in the pan. Fry in batches if your pan is small or you're doubling the recipe.



Source : tipbuzz

Low-Carb Asian Chopped Salad Recipe With Garlic-Ginger Chicken Recipe

Ingredients
1 tablespoon sesame oil
3 cloves garlic (peeled and finely minced)
1 (1-inch) piece ginger (grated)
1/4 teaspoon salt
1 1/4 pound chicken breasts (boneless)
1 head butter lettuce (chopped)
1 (9-ounce) bag shredded cabbage
1 large carrot (peeled and grated)
1 cup edamame (shelled; defrosted if from frozen)
1 cucumber (chopped)
2 stalks celery (chopped)
2 scallions (chopped)
2 tablespoons mint (chopped)
2 tablespoons cilantro (chopped)
2 tablespoons soy sauce (reduced sodium)
1 tablespoon sesame oil
1 teaspoon honey
Juice of 1 lime


Preparation
1. In a small bowl, mix together sesame oil, garlic, ginger, and salt. Rub all over chicken breasts and place in a zip-top bag in the refrigerator to marinate for 8 hours.

2. When ready to cook, oil the grates of a grill and set on medium-high heat. When hot, place chicken on the grill and cook 5 to 7 minutes per side until grill-marked and chicken registers 160F in its thickest part. Remove from grill and set aside to cool.

3. While chicken is grilling, toss lettuce, cabbage, carrot, edamame, cucumber, celery, scallions, mint, and cilantro together in a large bowl. When chicken has cooled slightly, shred into bite sized pieces with a fork. Add to the bowl with the vegetables.

4. In a medium bowl, whisk together soy sauce, sesame oil, honey, and lime juice. Add to salad and toss to combine. Serve immediately.



Source : verywellfit

The Best Recipe of Chinese Lemon Chicken

Ingredients
1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2 eggs lightly beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup + 1 tablespoon cornstarch
oil for frying canola or vegetable oil
1/2 cup lemon juice
1/3 cup sugar
1/2 cup water
2 teaspoons sesame seeds
2 tablespoons sliced green onions
1 teaspoon grated lemon zest


Instructions
1. Place the eggs, salt and pepper in a bowl. Stir to combine.

2. Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.

3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.

4. Heat 3 inches of oil in a deep pan to 350 degrees F.

5. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.

6. Drain the chicken on paper towels.

7. While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.

8. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.

9. Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.

10. Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.



Source : dinneratthezoo

Korean Sticky Chicken Best Recipe

INGREDIENTS
- 1 pound skinless and boneless chicken breasts (sliced into large chunks)
- 2 tablespoons red pepper/chili flakes (gochugaru)
- 1 tablespoons grapeseed oil or vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 stalks scallions (finely chopped)


INSTRUCTIONS
1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.

2. In a large pan over medium high heat, add oil and when oil is hot, add chicken. Cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.

3. In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.

4. Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.

5. Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.

6. Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.


NOTES
This Korean sticky chicken recipe will keep refrigerated for up to 3 days.



Source : pickledplum